Black Eyed Peas and Greens Soup
User Reviews
5
Black Eyed Peas and Greens Soup
Description
Black Eyed Peas and Greens Soup features bulk pork sausage cooked until browned along with diced celery, sweet red bell pepper, and onion. These ingredients are combined with seasoned wild brown rice, canned black-eyed peas, diced tomatoes, and chicken broth, then simmered for about 30 minutes to fully cook the rice and blend the flavors. Fresh baby spinach is stirred in near the end and gently cooked to maintain some texture and color. The inclusion of red pepper flakes adds subtle heat, while salt and pepper season the broth. Garnishing with shaved Parmesan cheese and sliced green onion provides a savory and fresh finish. This medium-thick soup has comforting consistency from the wild rice and protein from the sausage, making it suitable for a hearty lunch or dinner. Cornbread or croutons complement the meal well, pairing nicely with the savory, slightly spicy broth.
Ingredients
- 1 pound pork sausage recommend Jimmy Dean or Tennessee Pride, bulk, preferably with sage
- 1 rib celery diced
- ½ red bell pepper chopped, sweet
- 1 onion chopped, small
- 4 cups chicken broth divided use, or stock
- 1 wild brown rice seasoned mix recommend Zatarain, package
- 31.6 ounces black-eyed peas drained (two 15.8 ounce cans - Bush's brand recommended, canned
- 29 ounces diced tomatoes two 14.5 ounce cans, with liquid, canned
- 1 cup water
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 ounces spinach fresh baby
- Parmesan Cheese shaved, optional
- green onion optional, sliced
Instructions
- Heat a large skillet over medium high heat.
- Crumble the sausage into the skillet and cook until all traces of pink are gone.
- Add 1 cup chicken stock, celery, sweet red pepper and onion.
- Stir well, scraping the bottom to release any cooked on bits.
- Cook until the vegetables are crisp-tender.
- Meanwhile, in a large soup or stock pot set over medium-high heat, add the remaining 3 cups of chicken stock, the rice mix with its seasoning packet and the black eyed peas.
- Bring to a boil.
- Add in the sausage and vegetable mixture along with the tomatoes, water, salt, black pepper and red pepper flakes.
- Bring back to the boil, then reduce the heat to low.
- Cover and simmer for 30 minutes or until the rice is done.
- Add the spinach and simmer for an additional 10 minutes.
- Garnish with shaved Parmesan cheese, red pepper flakes and sliced green onion. Serve with cornbread.
Notes
- Use bulk pork sausage without casings or smoking for best flavor and texture.
- Preferred sausage brands include Jimmy Dean and Odom's Tennessee Pride with sage seasoning.
- Store leftovers in the refrigerator for up to four days.
- Serve the soup alongside cornbread or croutons to enhance the meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 341kcal | 17% |
| Carbohydrates | 31g | 10% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 1408mg | 59% |
| Potassium | 837mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 27mg | 30% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
